Church Road, Pentyrch, Cardiff.
029 2089 0202 / www.kingsarmspentyrch.co.uk
Having just returned from the mother of all hen parties in London, the thought of having to cook proved a bit too much, so on a very miserable and wet Bank Holiday Monday my husband and I headed out of the city centre to find some peace and quiet in the Kings Arms. Recently taken over by the Otley Brewing Company, it’s already undergone a refurbishment and the introduction of a new menu which includes locally sourced produce and the use of Otley ale in a few of the dishes.
To start we ordered the sautéed Welsh mussels marinière style with homemade bread (£5.80) and confit leg of free-range duck with new season rhubarb sauce (£5.50). According to my dining partner the duck was delicious, the subtle rhubarb sauce working well to balance the rich meat, and the mussels were also extremely tasty. Meanwhile, although it didn’t affect my enjoyment of the dish, I struggled to notice any of the expected garlic flavour coming through my moules marinière.
I’m not sure whether it was because of the monster hangover I was suffering from and chicken seemed like a sensible choice, or the fact that I was gagging for some asparagus for the first time this year, but I opted for the poached breast of free-range chicken stuffed with Wye valley asparagus, pomme paille and Otley ale, shallot and mustard jus (£15). Within seconds of trying the moist chicken and the delicious asparagus I felt like a new woman as my hangover disappeared. The pomme paille were crispy and well seasoned and complimented the jus. My husband was equally impressed with his pan-fried Welsh pork chop with wholegrain mustard mash, tomato and red pepper relish (£14). The chop was huge, the mash and the cold relish acting as the perfect accompaniment to the succulent meat.
This is the sort of country pub I could easily see myself wiling away several hours with friends and family, over a delicious meal and several glasses of wine and Otley ale. ANGHARAD BROWN